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August24, 2007

Posted by Baby Briones

Chicken Pork Adobo (Filipino Classic Braise Meat)

The Philippines being known as the Pearl of the Orient with its intermarriages of culture between its Spanish and Malay lineage has transcended a mirage of exotic blend of culture and tradition that is visibly manifested in our culinary heritage. Today the country�s ideology is a chaotic agglomeration that exercises a proportionate influence in the entire population. The sudden growth of Filipino Diaspora has contributed in the widespread introduction of our cuisines to the world particularly in the western countries.

How about this classic treat from my own motherland? This indigenous cuisine is dating back from the Spanish colonization era. Within the last decades, Philippines have been inundated by the diversities of this local dish. Each region in the country has its own version to compete with its multitude taste. It is eminently suitable for all occasions. I certainly take pride in introducing my own local cuisine to the world of gastronomic excellence. Regarded as haute cuisine by not only among the Filipinos but Worldwide as well. It is quintessential food to the Filipino�s way of life. Whether you are on a shoestring budget or sky is the limit, this dish is simply oozing with charisma. It does manifest our lineage as a Filipino with up beat taste. Why don�t you give it a try and see what I mean? This will give you an insight to the Filipinos past, present and future. An iconic dish!

1 kilo chicken pieces (skin on)

1 kilo pork cubes

soy sauce 1 cup

vinegar 1 cup

bay leaves

3 garlic gloves chopped

2 onions chopped

butter

lemon

orange juice 1 cup

peppercorn

salt and pepper

1 tablespoon sugar

Preparation and Cooking Time Required: 40 to 50 min

Nutritional Value: Protein

Exact Measurement and Time: According to your own taste and number of people.

Country: Philippines

Marinate the meat in soy sauce, vinegar, lemon, bay leaves, garlic, peppercorn and salt. Let it stand for 15 minutes. (You can do an overnight marinating to give an excellent flavour to the meat and ready to cook the next day. This is an easy- going dish; you can also use one kind of meat, if you don't feel like combining them) Place the meat in a stewing pot and braise on its own marinade for 30 minutes depending on the size of the combined meat. The meat will gradually absorb the juice and starts to sizzle. Let it drain through once the meat is soft. Toast with butter, onion and drizzle of oil. Giving it a brownish appearance. Add salt, pepper and sugar. For the finishing touch, add soy sauce, orange juice to make gravy. Thicken the gravy sauce by using cornstarch. Some Filipinos prefer to cook potatoes together with the meat at the same time, which is absolutely fantastic. Eat with boiled rice and salad. Whatever combination you opt for, this is simply fabulous cuisine reflecting our very ownFilipino spirit!

Singapore Noodles

Called, as the Lion City, Singapore is a cultural potpourri of South East Asia. Its Culinary world prominence has given the country a high rank of pulsating taste of Asian delights. There�s no place like Singapore for the demanding gourmet like myself. The city is a thriving food galore 24 hours on the dot. This is where galaxies of food on earth have gathered to entertain even the most intricate taste. The country is blessed with a profusion of natural beauties combined along with exotic cultures and traditions.

Having been to Singapore once, has given me an insight to the most sophisticated dazzling arrays of Asian-Oriental culinary. The intermarriage of the Chinese and Malay culture in the 19th century has developed the indigenous cuisine called Nonya.

This is a city for the binge eaters like myself. The vibrant pavements in Orchard Street have all the colourful displays of Asian Oriental delights, from the street food down to the most elegant restaurant. This dish is one of my heavenly favourites. Lightness, varieties and subtlety are the hallmarks of Singapore noodles. It is a dish that carries the emblem of the country. One of the best ways to eat Singapore noodles in Singapore is in the open ubiquitous street food stalls.

Exact Measurement and Time: According to your own taste and number of people.

Country: Singapore

First make a stock by boiling the chicken meat or pork. Boil for 10 minutes with salt and black pepper. Set aside and drain the meat. Put the stock in a separate bowl. Shred the meat. Cut the rest of the ingredients accordingly. Heat oil in wok pan. Add the onions, garlic and give them a good saut� for 1 min. Add the meat, tofu and prawns.

Season them with chilli powder, turmeric, and curry powder. Continue to stir, until meat is brownish. Add all the chopped vegetables except the spring onions and coriander herbs. Add salt, fish sauce, soy sauce and a bit of sugar. Keep on stirring for another 5 minutes. Ensure that the wok is hot enough to give you an excellent stir- fry result. Meanwhile blanch the noodles in hot water for 3 minutes and drain so as not to make it too soggy. Add the stock in the wok and let it simmer through. Finally add the noodles in the wok and give them a good toss. To conclude this divine recipe, add a magic touch of garnished spring onions, coriander and lemon squeezed. Wow! This is simply gorgeous.